4cupsgreenssuch as arugula, spinach, or spring mix
3tbspextra virgin olive oil
½lemonjuiced, or use ½ orange
1avocadosliced or cubed
1cupcorndefrosted (I like frozen roasted corn from Trader Joes)
1smallshallot finely shaved and rinsed in cold water
½tspkosher saltmore to taste if needed
Preheat grill to 450ºF.
Thaw out the shrimp. Rinse the shrimp with water and pat dry with paper towels. Peel and devein the shrimp if they aren’t already or leave the tails on if you prefer. Add the shrimp to a bowl and toss with the olive oil, salt, garlic, and the zest of 1 small lime. Let it marinate for 5 minutes or until the grill heats up.
Put the marinated shrimp on skewers and grill for 2-3 minutes per side. Remove from the grill and toss in a bowl with 1/2 lime juice. (If using wooden skewers, soak for 20 mins in cold water to prevent burning.)
Place the salad greens in a large bowl. Add the shrimp on top. Mix the olive oil with a generous squeeze of citrus and 1/2 teaspoon of kosher salt. Toss lightly to coat the shrimp and greens.
In the same bowl, add the avocado, shallots, corn, and toasted almonds, toss gently to combine everything together. Serve right away.